I am sure you have all heard that too much of a good thing can be bad. Well how about too much pasta? Yes that is lunch and supper. ‘Basta’(enough) with the pasta! Sure it always tastes great...but I know that I will put on some weight with this pasta and so now am trying to limit the amount I eat – especially at supper. I even had a great scare one day as I put my underwear on and thought, “holy shit did my butt ever get big!” Then I realised I put my underwear on backwards. Thank God.
You know as great as Italian cuisine can be, I realised that I am truly thankful of our Canadian cuisine. The variety in Canada (and America in general) from all of the different cultures is exceptional. I mean you can go to Sobeys and find a Taco kit in the chip isle, perogies in the freezer section, Olivieri ‘fresh’ pasta in the deli, and Chinese ‘take out’ at the deli counter. Or you can barbeque a good ol’ hamburger and eat potato salad. As one guy put it, you can go to a Chinese restaurant in Rome and they still somehow incorporate pasta into the dishes. Granted, some of our restaurants may not be the most authentic...but it is great to have such a variety as a part of everyday life.
I do have to applaud the Italians for the freshness of their food. I guess we could have something similar for part of the year if we chose to grow our own food in our own gardens.
Two girls have joined Il Casale. Maaike from Holland and Astrid from Bolzano (north Italy – German speaking area). It is very nice to have some girls around here. Ronald has left here to go to the coolness of the Swiss Alps for the summer.
We have changed the cheese schedule to making it every three days so that Ulisse says I can get out of the cheesery for a few days. That’s a good thing. I was a bit afraid that to many more days in there I might be growing mould under my arm pits. The humidity is incredible in there – but alas it is good for my skin. Except for the salt bath (the cheese sits in it for about 6 hours) it burns the scratches on my hands.
Non cheese days I have been using my experience from Ukraine which is that of raking up hay. I roll the hay with a pitchfork into a round-type of bale and pitch it onto the wagon. I have also been ‘trimming’ the grape vines in the vineyard so that there are only 6 vines every meter or so. In the vineyard I get to work with Shima from Albania and have learned that a mouse in Albanian is miu and glasses are suje.
I think tonight warrants a visit to Capitoni! §